Blog posts

Chouette22 posted a couple of weeks ago pictures of her Zopf (http://www.thefreshloaf.com/node/13045/hello-switzerland-celebration-bread-and-zopf). In a reply to my post she mentioned that eggs in this bread would make it dryer or stale faster. This motivated me to experiment with my recipe, with the goal to have at the end a fully understood, easy to use and "Americanized" recipe.

I was in Portland nearly three years ago to attend the birth of my second grandson (first child for my son).  I had not been baking very long and I knew that Portland was a 'Bread' town.  My son took me to the Pearl where I purchased several breads, including a Walnut Bread.  We took the purchases back to the apartment and tried them all.  I liked the Walnut Bread, but felt that, with a little work, I could produce a loaf that tasted that good.  I'm truthfully not sure of the origin of this recipe, but I have adjusted it over the years based upon suggestions from my

I made this bread from Salome's formula a couple months ago. At that time, I couldn't get good quality hazelnuts, so I made it with walnuts only. It was very good tasting, had amazing keeping quality and was excellent after having been frozen.

Here are some photos from last night's Rosh Hashana Challah bake! 

Off to my hometown for a big birthday party.  Must make sure I bring everything

Checklist:

1.  chocolate sourdough bread.  Check.

2. Chocolate zucchini cakes.  Check.

3. panetonne.  Check.

The best Walnut Sourdough that I've ever had was from Tartine Bakery in San Francisco.  Imagine a rustic Country Sourdough studded with whole walnuts and no compromise on the open crumb.  To me a simple sourdough like walnut sourdough is not something that can be easily made well; in fact, I've found any sourdough with add-ins hard to make really well.

I recently discovered this beautiful bread and have mastered the technique! The dough is soft and remains so for a few days. This is the closest to the Asian-style bread I have re-created at home!

Recipe and step-step instructions: here.

PICS:

Please little help....this is the recipe 1kg flour with 11.5 of protein,680gr water very cold,20gr of salt,5gr dry yeast,2gr malt.I mix and pass the window test....i shape a ball and i put in the refrigerator,after 14 hours,i take out the ball has been raised a lot there is no more ball shape......This is the point...now what i should do?Everything  i tried was no good the main problem for me is that everything is to soft even if i roll the baguette there is a lot of bobble of air inside,and when i try to score with blade,the surface is soft even if i put some flour....I would like get